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Perfect Fresh Peach Blueberry Galette Recipe with Honey Almond Frangipane

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A rustic yet refined summer dessert featuring a flaky buttery crust, juicy peaches and blueberries, and a moist honey almond frangipane layer that adds depth and sweetness.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150 g), sifted
  • 8 tbsp unsalted butter (113 g), cold and cubed
  • 2 tbsp granulated sugar (25 g)
  • 1/4 tsp salt
  • 3–4 tbsp ice water (45–60 ml)
  • 6 tbsp unsalted butter (85 g), softened
  • 3/4 cup almond flour (75 g), finely ground
  • 1/3 cup powdered sugar (40 g), sifted
  • 1 large egg, room temperature
  • 2 tbsp honey (30 ml), preferably wildflower or clover
  • 1/2 tsp almond extract
  • 3 medium fresh peaches, thinly sliced (about 2 cups / 300 g)
  • 1 cup fresh blueberries (150 g)
  • 3 tbsp granulated sugar (38 g)
  • 1 tbsp lemon juice (15 ml)
  • 1 tbsp cornstarch (8 g)
  • 1/4 tsp ground cinnamon (optional)
  • 1 egg beaten with 1 tbsp water (for egg wash)
  • 2 tbsp sliced almonds (15 g), for garnish
  • Honey for drizzling after baking (optional)

Instructions

  1. Prepare the crust: In a large bowl or food processor, combine sifted flour, granulated sugar, and salt. Add cold cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized bits.
  2. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Avoid overworking. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Make the honey almond frangipane: In a medium bowl, cream softened butter until smooth. Add powdered sugar and mix until fluffy.
  4. Beat in the egg, then stir in almond flour, honey, and almond extract until well combined. Set aside.
  5. Prepare the fruit filling: Toss sliced peaches and blueberries with granulated sugar, lemon juice, cornstarch, and ground cinnamon if using. Let sit for 10 minutes to macerate and thicken slightly.
  6. Roll out the dough on a lightly floured surface into a 12-inch circle about 1/8 inch thick. Transfer gently to a parchment-lined baking sheet.
  7. Assemble the galette: Spread honey almond frangipane evenly over the dough, leaving a 2-inch border around edges.
  8. Arrange peach slices in overlapping pattern over frangipane, then scatter blueberries on top.
  9. Fold edges of dough over fruit, pleating as needed to create a rustic rim.
  10. Brush crust with egg wash and sprinkle sliced almonds over fruit edges.
  11. Bake in preheated oven at 375°F (190°C) for 40-45 minutes until crust is golden and fruit is bubbling. Tent with foil if edges brown too fast.
  12. Cool galette on baking sheet for 15-20 minutes. Drizzle with honey before serving if desired.

Notes

Keep all ingredients and equipment cold to ensure a flaky crust. Avoid overworking the dough to prevent toughness. Spread frangipane under fruit to keep crust crisp. Watch baking time closely and tent with foil if edges brown too quickly. Thinly slice peaches for even cooking. For gluten-free, substitute half the flour with almond flour and adjust water. Vegan butter and maple syrup can be used for dairy-free and vegan versions.

Nutrition

Keywords: peach galette, blueberry galette, honey almond frangipane, summer dessert, fruit tart, rustic galette, homemade dessert

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